Preheat oven to 350 degrees. Spritz casserole dish with non stick cooking spray.
Cooking the butternut squash according to package directions, drain and allow to cool completely.
When the squash is cool, make the filling. Place the squash in a smalll mixing bowl. Add the ricotta ⅓ cup parmesan cheese, egg, salt and pepper. Stir and mash the filling together.
Next slice the eggplant as thin as possible. You'll need four strips for each roll up. Brush each slice with extra-virgin olive oil (or use olive oil cooking spray), lightly salt and pepper each slice.
Place one cup of marina sauce in the bottom of a large baking dish, spread evenly.
Build the ravioli. Place the eggplant strips on a flat surface. Two on the bottom horizontally, slightly overlapping - then two on the top vertically, again slightly overlapping the strips. In the middle place a dollop of cheese mixture - about two tablespoons, then fold each side towards the middle. Finish by folding the final side and place them seam-side down in the baking dish.
Top with remaining sauce and sprinkle with mozzarella & remaining parmesan cheese.
Cover the dish tightly aluminum foil. Place in the preheated oven for 45 minutes. Remove foil. Increase the oven heat to 400 degrees. Place the dish back in the oven uncovered for an additional 15 minutes or until the cheese is nicely brown and the sauce bubbly & hot.
Remove from oven and let stand 10 minute prior to serving.